Salmon is a wonderful fish for baking because it has a high oil content and won’t dry out as easily as some other fish. (Then again it's hard to dry out fish in the GoSun Sport.) But just to be sure that it stays nice and moist, add the butter compote on top. (A necessity? No. Delicious? You bet!) Check this one often. If it’s a sunny day the fish will cook in a flash. And while we usually prefer to just oil the tray to prevent sticking, in the case of fish it is nice to line the tray with aluminum foil for easy cleanup after.
Yield: 2 Servings
PrepTime: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
2 Tablespoons Butter
1 Tablespoon Herbs de Provence
Zest of 1 Lemon
1 Salmon Filet, about 1 to 1.5 Pounds
2 Tablespoons White Wine
1 Tablespoon Lemon Juice
1. Mix the butter, herbs, lemon zest and seasoning in a small bowl.
2. Slice the salmon fillet into smaller portions (about 1.5 inches wide) to fit into the tray.
3. Place shallots and white wine in the bottom of the lined tray. Add fish on top. Spread a little butter mixture on top of each mini fillet.
4. Add a final squeeze of lemon juice and place in the tube.
5. The fish is done when it flakes easily and has turned a lighter shade of pink throughout. ￼￼￼￼
6. Enjoy! This recipe pairs well with our hearty Quinoa Pilaf.